This 4th generation fishing family on the island of Rathlin off the north coast know all about the health benefits of seaweed. The McFauls also know that the cool clear waters they harvest from produce some of the best quality kelp in the world. It’s where the Atlantic Ocean meets the Irish Sea. Unlike other kelp producers, they actually farm kelp on ropes, allowing them to select their preferred species, achieve consistency and be much more sustainable than with wild harvesting.

Uniquely in Europe, the organic kelp is not dried, but sorted, cut into noodles and ‘tagliatelle’ shaped products, then blanched and vacuum packed and frozen at their facility on Rathlin Island. This process means it is ready to use, verdant green, very low in salt (.2grms per 100grms) and hugely versatile.

This ready to use  product can be used in a salad, in soups, stir fries, as a garnish, as an ingredient in sauces and condiments. It can also be put through a processor and added to bread and pasta dough, giving added moisture, enhanced appearance and that subtle ocean taste.

They have also added minced cooked kelp for use as a cooking a ingredient, ambient glass jars of kelp tapenade, salsa verde, pesto and relish to their range.

Islander Kelp has more calcium, iron and roughage than any other vegetable – it is a true super food. Like they say; good for the ocean, good to eat, good for you.